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Shredded Slow-roasted Moroccan Leg Of Lamb

Shredded Slow-roasted Moroccan Leg Of Lamb

MichelleTry out this delicious Moroccan leg of lamb recipe for Christmas LambShredded Slow-roasted Moroccan Leg Of LambEuropean Print This

Serves: 6-8 Cooking Time: 5 hours 30 minutes5 hours 30 minutes

Nutrition facts:200 calories20 grams fat

Rating: 3.6/5

( 7 voted )

Ingredients

1 leg of lamb, bone in

½tbsp cumin seeds

½tbsp coriander seeds

½tbsp fennel seeds

drizzle olive oil

4 garlic cloves,

peeled and halved

large handful rosemary sprigs

large handful thyme sprigs

1 onion, sliced

2 x 400g tins

chopped tomatoes

250ml lamb or beef stock

250ml red wine

70g butter

salt and black pepper, to taste

handful pomegranate rubies and mint leaves, to serve

Instructions

Preheat the oven to 160°C, 140°C fan. Place the lamb in a large lidded casserole dish and, using a sharp knife, slash the skin a few times.

Grind the spices roughly in a pestle and mortar, then tip onto the lamb skin and drizzle with a little olive oil. Rub the spices into the skin, then arrange the garlic cloves and rosemary in the slashes on the lamb skin.

Put the thyme, tomatoes, onion, stock, and red wine around the lamb, pop the lid on, and roast for 5 hours.

When you take the lamb out of the oven, the meat should easily come away from the bone. Shred it with a fork, discarding the bones, and any stalks from the herbs.

Mix the meat and juices in the casserole, add the butter, stir through, then season to taste. To serve, sprinkle over pomegranate rubies and fresh mint leaves.